A delicious appetizer or side dish! These lightly breaded and prebrowned Risotto Cakes are a creamy blend of arborio rice, pepper jack and parmesan cheese along with a mixture of roasted red peppers, poblano chiles and shallots for a zesty flavor with a little kick. 8 Risotto Cakes per bag.

Do not thaw.OVEN: Preheat oven to 350°F. Place desired number of Risotto Cakes on a foil lined baking sheet, allowing approximately 2 inches between pieces. Bake for 30-35 minutes.MICROWAVE: Place 1-2 Risotto Cakes in a microwave safe dish. Cook on high power for 2-3 minutes.PAN-FRY: Preheat 2 teaspoons of cooking oil for each Risotto Cake in a large non-stick skillet on medium heat. Form the Risotto Cake into the shape of a patty. Add to skillet, cooking for 2½ - 3 minutes on each side.
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